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CHAPTER XXXVI: Chowder

Corn Chowder. 1 can corn, 1 quart potato cubes (parboiled), 1 tablespoonful chopped fat pork, sliced onion, 1 quart scalded milk, 3 tablespoonfuls butter, Salt and pepper.

Put the corn through a meat chopper, fry the onion and the pork a light brown, strain the fat into a stewpan, add the corn, potato cubes, the milk, seasoning, and butter, thicken with a little flour, and pour over split crackers.

Lobster Chowder. 1 pound lobster, 1 quart milk, 3 crackers, + cupful butter, 1 teaspoonful salt, ½ teaspoonful white pepper, 1 teaspoonful cayenne pepper.

Boil 1 quart milk. Roll 3 crackers fine; mix with them 1 cupful butter, and the green fat of the lobster. MRS. CURTIS'S COOKBOOK Season with 1 scant teaspoonful salt, ½ teaspoonful white pepper, and + teaspoonful cayenne pepper. Pour the boiling milk gradually over the paste. Put it back in the double boiler; add the lobster meat cut into dice; let it boil up once, and serve.-MARY J. LINCOLN.

Sorrel Soup (French recipe). 3 pints boiling water, 3 tablespoonfuls butter, cupful shredded sorrel, 3 tablespoonfuls milk, 1 teaspoonful salt, Yolk 2 eggs, cupful bread cut in dice and dried in the oven or fried in butter.

Tear the tender green parts from the midribs of the cultivated sorrel; wash in cold water and shred very fine. Put half the butter in a stewpan and add the shredded sorrel. Place on the fire and cook five minutes, stirring frequently. Now add the boiling water and salt, and boil ten minutes. Beat the yolks of eggs well, add the milk, pour into the soup tureen, and add the remaining half of the butter cut into bits. Gradually pour the boiling hot soup in the tureen, stirring all the while to combine the hot mixture with the egg yolk. Add the bread dice, and serve. -MARIA PARLOA.

Black-Bean Soup. 1 pint black beans, 2 quarts cold water, 1 small onion, 2 stalks celery or 1 teaspoonful celery salt, tablespoonful salt, teaspoonful pepper, 1 teaspoonful mustard, Few grains cayenne, 3 tablespoonfuls butter, 1 tablespoonfuls flour, 2 hard-boiled eggs, 1 lemon.

Soak beans over night; in the morning, drain and add cold water.

Slice onion, and cook five minutes with half the butter, adding to the beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as it boils away. Rub through a sieve, reheat to the boiling point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, also lemon, removing seeds. Put in tureen, and strain the soup over them. -FANNIE MERRITT FARMER.

Chicken Chowder.

Take the remains of a stewed chicken, cut the meat off the bones and with a scissors clip it into small pieces; put the bones in a kettle with cold water, adding any left-over chicken gravy, and let them stew till all the good is out of the meat.

Strain, add 1 quart milk to each quart chicken stock, a tablespoonful minced onion, fried with a tablespoonful salt pork, 2 cupfuls parboiled potato cubes, 2 tablespoonfuls butter, the cut-up chicken, and flour enough to thicken slightly; salt and pepper to taste.